...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Wednesday, March 24, 2004

So, after the rant below...

...and the reassurance from friends (thanks JPW& Chris!), here is the recipe of the dinner I made on Monday. It was rather fast, as half of my household was due out of the door by 0700pm to martial arts practice, and I did not get home until 0530pm. So:
Asparagus-Ginger Chicken with Jasmine Rice

4-5 fingers of chicken breast tenders (you'll need about 1 lb. of chicken meat for this), cubed
1 bunch of fresh asparagus (try to get the smaller ones, they are faster to stir-fry), cut into 1-1.5 inch-pieces; tough end discarded
1 red bell pepper, seeded, cut into 1.5 inch strips
1/7 of a large yellow onion, thinly sliced
2 cloves of garlic, minced
1 inch piece of fresh ginger, minced
1 cup of chicken stock or filtered water
2 TBSP. soy sauce
1 TBSP cornstarch
1tsp. hot red pepper flakes (I used Penzey's Aleppo pepper)
1 TBSP sesame oil
salt and pepper to taste

1. Mix garlic, ginger, soy sauce, cornstarch, stock (water) and hot pepper flakes, and stir in chicken cubes. Refrigerate for 10-15 minutes. (A decent marinade should do the work on tender chicken pieces during this time. Only old/tough meat needs day(s) -long marinating, imho.) After that time, remove chicken pieces, dry on paper towel, set aside. Keep marinade.
2. Heat medium-large wok until water dropped on surface evaporates (The Sizzle Test) . Add oil, swirl to coat. Add chicken pieces, and stir-fry until chicken no longer pink (5-7 minutes). Remove from wok, set aside.
3. Stir-fry onions, asparagus and bell peppers--add extra oil at this step if needed. If wok bottom gets a bit browned, don't worry--scrape up the stuff and continue stir-frying vegetables for 2-3 minutes, until they are still firm, but acquire that nice stir-fred vegetable stage (you know what I am talking about...)
4. Add the reserved marinade and make sure it starts bubbling vigorously to eliminate any potential nasties from the chicken (I know this might be a health concern for some...) Add chicken pieces back to wok, toss and stir-fry together for another 1-2 minutes. Add salt and pepper to taste.
5. Serve over jasmine rice you prepare in the rice cooker while you make the stir-fry.
This is enough for 4 hungry people for dinner, including 2 men.



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